Discussion
I cooked this over the Easter weekend.
Braised Ox cheek with some other stuff.
Anyway, I sealed the cheeks in a pan, added the veg, stock, wine, herbs etc and threw it in the oven. For 5 hours. Looks OK I guess, and my (polite) guests assured me it was lovely but I thought the meat was as dry and tough as a dead dingo's donger (as we say in Australia). I didn't eat most of mine.
Anyway, I though 5 hours would have been long enough (oven on about 140 odd) but I guess not. Not to be put off, I removed the 2 remaining cheeks the following day (quit sniggering at the back) and transferred the whole lot to a small pot, added some more stock and put them on a low heat on the stove. For another 3 hours. Finally, I got the result I wanted. Lovely rich gravy and meat you could eat with a spoon. Pity I was on my own and had to eat the lot!
Anyway. My long-winded question is: Is 8 hours cooking normal, or was my oven down too low?? I would have given them that long had I a) known; and b) not been out until 2am the night before, so didn't really get cooking until 10:30 for a 3pm kick-off.
Braised Ox cheek with some other stuff.
Anyway, I sealed the cheeks in a pan, added the veg, stock, wine, herbs etc and threw it in the oven. For 5 hours. Looks OK I guess, and my (polite) guests assured me it was lovely but I thought the meat was as dry and tough as a dead dingo's donger (as we say in Australia). I didn't eat most of mine.
Anyway, I though 5 hours would have been long enough (oven on about 140 odd) but I guess not. Not to be put off, I removed the 2 remaining cheeks the following day (quit sniggering at the back) and transferred the whole lot to a small pot, added some more stock and put them on a low heat on the stove. For another 3 hours. Finally, I got the result I wanted. Lovely rich gravy and meat you could eat with a spoon. Pity I was on my own and had to eat the lot!
Anyway. My long-winded question is: Is 8 hours cooking normal, or was my oven down too low?? I would have given them that long had I a) known; and b) not been out until 2am the night before, so didn't really get cooking until 10:30 for a 3pm kick-off.
Edited by Cactussed on Tuesday 6th April 15:59
Cactussed said:
Anyway. My long-winded question is: Is 8 hours cooking normal, or was my oven down too low?? I would have given them that long had I a) known; and b) not been out until 2am the night before, so didn't really get cooking until 10:30 for a 3pm kick-off.
I made this a while ago http://www.bbc.co.uk/food/recipes/database/braised... and I had them in for c7hrs and they came out the way you described the second time around. I think this is pretty much the norm tbh. Oh, there was also a 12hr marinade which may have affected things somewhat! Edited by Cactussed on Tuesday 6th April 15:59
P.s. Looking good as always Cactussed.
OK, at least six hours, plus marinating time (acid in wine would have begun breaking down the meat anyway). So, it would seem 8 hours is not excessive then. I reckon they could have cooked for even longer to be honest.
Oh well. I'll just have to have another dinner party and make a better fist of things next time 'round.
Oh well. I'll just have to have another dinner party and make a better fist of things next time 'round.
Cactussed said:
Anyway, I sealed the cheeks in a pan, added the veg, stock, wine, herbs etc and threw it in the oven. For 5 hours. Looks OK I guess, and my (polite) guests assured me it was lovely but I thought the meat was as dry and tough as a dead dingo's donger (as we say in Australia). I didn't eat most of mine.
not being hungover might help 
Mobile Chicane said:
I now cook untried meats a day or two ahead given the embarrassment of the Coq au Vin (made from proper old Coq) that I'd stewed for 4, 6, then 8 hours and the meat was still like tractor tyres.
Two days in the slow cooker would have done it, I think.
Two days in the slow cooker would have done it, I think.
Nothing quite like a tough old coq eh?
I've tried it once too and it was boody awful. Young chook only these days.
Lefty Two Drams said:
Mobile Chicane said:
I now cook untried meats a day or two ahead given the embarrassment of the Coq au Vin (made from proper old Coq) that I'd stewed for 4, 6, then 8 hours and the meat was still like tractor tyres.
Two days in the slow cooker would have done it, I think.
Two days in the slow cooker would have done it, I think.
Nothing quite like a tough old coq eh?
I've tried it once too and it was boody awful. Young chook only these days.
Said Coq was bought in France and not cheap, either.
I think they're only selling it to fleece the foodie English when in all likelihood, the French won't go near the stuff.
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